Chipotle Nectarine Oven Barbecue Ribs

  

A good friend of mine offered her advice on how to make irresistible barbecue style ribs in the oven by using a few favorite spices, something fruity, and something sweet – then cooking as low and long as possible. She explained that these are perfect for a Sunday; put these in the oven and after a long relaxing afternoon, these are perfectly done. She has excellent taste and and I have been wanting to try her oven baked ribs technique for a few weeks now. 

Another dear friend of ours, Bill, owns and operates Rosetta’s Farm Spices, where he grows a variety of organic chilis, wood smokes them, and makes wonderful hand-crafted smoky spice blends. Bill is becoming a trendsetter in the spice world as he artistically experiments with different kinds of chilis, wood chips for smoking and creates artistic blends such as Smoked Cherry Pepper and Cinnamon, Ghost Pepper, and other amazing grill charred spices. Many chefs work with Bill’s spices and I’ve been anxious to try them. 

I decided to combine my girlfriend’s technique with Bill’s Rosetta Farm’s Chipotle Pepper Blend. Though I already consider us lucky to know these two wonderful people, we feel extra lucky today. These were amazing. Here’s the recipe for delicious, falling-off-the-bone ribs:

Chipotle Nectarine Oven Barbecue Ribs

Preheat oven to 325 degrees Fahrenheit

In a large baking pan, arrange 3-3.5 lb. pork ribs (2 racks), side by side, fat side up.

Sprinkle the following on the ribs:

2 teaspoons onion powder

2 teaspoons salt

2 teaspoons mild smoked pepper blend such as Rosetta’s Farm Spices Chipotle Pepper

Pour the following ingredients over the ribs:

2/3 cup cider vinegar

Nectarine purée: 2 fresh nectarines blended with 1 cup apple or white grape juice or water (should make approximately 2.5 to 3 cups of nectarine purée) 

Cover with a cookie sheet, lid, or foil and bake at 325 degrees for about 3 to 3.5 hours. 

After baking is all done, in a small bowl, combine:

1 cup ketchup

1/4 cup molasses or brown sugar

1 Tablespoon yellow mustard

Set aside. 

Take the ribs out of the oven. Using tongs, flip ribs over onto a shallow cookie sheet, fat side *down*, and side by side.

Baste ribs generously with the barbecue sauce. Sprinkle with another pinch of the chipotle pepper and salt to taste.

Set oven rack close to top level (like level 2 so you don’t burn the sauce) and broil ribs, uncovered, for 4-6 minutes. 

You could certainly grill if you want but this oven method is a nice alternative if you’re not up to firing up the grill or don’t have a grill. 

Remove from oven and they will probably look like this:  

 
Pull apart and enjoy! Makes enough for about 6-8 people. Or 2-4 if you have teenagers. 🙂 

Published by

Michelle

Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe Eats.net, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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